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Ingredients

• Remoulade Sauce Recipe
• 1 Large Rib celery, Chopped
• 2 green onions, Chopped
• 1 garlic Clove, Chopped
• 1 Tbsp Italian parsley, Finely Chopped
• 2 Tbsp creole mustard
• 2 Tbsp paprika
• 1/4 Cup red wine vinegar
• 1 Tbsp Fresh lemon juice
• 1 tsp worcestershire sauce
• 1 Tbsp Prepared horseradish
• 2 tsp hot sauce (I use Crystal)
• 2 Tbsp ketchup
• kosher salt & black pepper To Taste
• 1/2 tsp cayenne or to taste
• Boiled shrimp Recipe
• 1 tsp mustard seed
• 1 Tbsp black peppercorns
• 3 Tbsp kosher salt
• 1 Tbsp cayenne
• 2 fresh bay leaves
• 1 Rib celery Chopped
• 1 tsp whole allspice
• 5 whole cloves
• 1/2 of 1 Lemon
• 6 Cups water

Description

This Is A Very Good Use For Shrimp Especially For The Warm Months Because It Is Served Chilled. The Sauce Heats It Up A Bit Though. For The Shrimp, I Used A 16/20 Count Shrimp. When Cooking Cocktail Shrimp It’s Important To Leave The Shells On, Both For

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